Spicy Broccolini Pizza
The blazing-hot Ooni oven bakes Neapolitan-style pizzas with a perfectly crisp crust in just 1 minute, making outdoor pizza parties easier and more fun than ever. This vegetarian pie really packs a punch with a combination of jalapeño and Fresno chiles, which contrast nicely with the earthy taste of the broccolini. (To tame the heat somewhat you can remove the seeds and ribs from the chiles before slicing them. Or, for an extra-spicy kick, finish the baked pizza with a sprinkling of red pepper flakes.) To ensure even cooking, cut any thick broccolini stalks in half lengthwise before blanching them in the boiling water.
Ingredients
- 1 lb. (500 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- Kosher salt and freshly ground black pepper
- 10 oz. (315 g) broccolini, ends trimmed, thick stalks halved lengthwise
- 1 small red onion, thinly sliced
- 1 or 2 jalapeño chiles, thinly sliced into rings
- 2 Fresno chiles, thinly sliced into rings
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for drizzling
- 1 1/4 cups (5 oz./155 g) grated mozzarella cheese
- 1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for serving
- Flaky sea salt
- Red pepper flakes (optional)
Directions
Let the pizza dough stand at room temperature for 30 minutes.
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
On a lightly floured surface, roll out and stretch the pizza dough into a 15-inch (38-cm) round. Transfer the dough to a lightly floured pizza peel and cover with a kitchen towel while you prepare the broccolini.
Bring a large pot of salted water to a boil over high heat. Fill a medium bowl with ice water. Add the broccolini to the boiling water and cook until bright green, about 2 minutes. Transfer to the ice water and let cool completely, about 2 minutes. Drain and pat thoroughly dry, then transfer to a large bowl. Add half each of the onion and jalapeño and Fresno chiles (set aside the remaining onion and chiles for finishing the baked pizza). Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive oil and toss to coat the vegetables. Season with salt and black pepper.
Sprinkle the mozzarella and Parmesan over the entire surface of the dough. Arrange the broccolini, onion and chiles on top, leaving a 1-inch (2.5-cm) border uncovered.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden, the cheese is bubbling and the vegetables are tender, about 1 minute.
Using the pizza peel, transfer the pizza to a cutting board. Drizzle lightly with olive oil and top with the remaining uncooked onion and chiles. Sprinkle with flaky sea salt, Parmesan and red pepper flakes. Cut into slices and serve immediately. Serves 4.
Williams Sonoma Test Kitchen